FOOD - Create this meal of Two Potato Soup Lick(ety) Split

Two potato soup

Most of us have one or two ingredients we constantly return to whether in need for comfort or convenience. For me, it has to be the humble potato.

Baked, fried, steamed, mashed – this vegetable always delivers no matter how it has been prepared. Also, I’ve also met only one person who doesn’t like potatoes, so it’s pretty much a winner with everyone at the dinner table.

While simple white and yellow potatoes are a staple on the grocery list, sweet potatoes win hands down as my favourite. Not only are they higher in nutritional content, but they add a deliciously sweet flavour to soups, salads and snacks.

Just a quick toss with some olive oil, salt and pepper and baked in a hot 400 F oven makes for a great healthy nibble between meals.

For a quick and easy dinner, nothing beats a bowl of soup, especially when the temperature plunges.

This soup can be made with just sweet potatoes, but I like to add a russet potato to give it more body. For an added boost of flavour you can use chicken stock or keep it completely vegetarian like the recipe below.

The potatoes can be swapped out for peas, pumpkin or even carrots when in a pinch.

To amp up the fancy factor, swirl some cream into the soup just before serving and garnish with finely chopped chives. It works perfectly with some multigrain crackers, but a crusty loaf of garlic bread still warm from the oven would be a great companion. Enjoy!

Two potato soup

Serves 2

1 russet potato, peeled and chopped into small cubes (around a cup and a half)

1 sweet potato, peeled and chopped into small cubes (around a cup and a half)

1 tbs butter

1 onion, chopped finely

2 cloves of garlic, chopped finely

1 1/2 cup vegetable stock

Salt and pepper to taste

Fresh chives for garnish

Heat the butter in a casserole dish. When melted, put in the onion and garlic and cook until softened, about two to three minutes. Then add the potatoes, stock and some salt and pepper to taste. Bring to the boil. Now lower the heat to medium and simmer until potatoes are cooked through. Puree the soup and check seasoning. If the soup is too thick you can add more stock.

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Beverley Ann D’Cruz is Toronto-based journalist who can’t wait to come home every evening so she can cook up something new in her kitchen. Beverley has edited a food and lifestyle magazine in Dubai, interviewed Michelin-starred chefs and loves exploring new ingredients and flavours. Find her at http://tableforoneblog.wordpress.com/